Chervil (Anthriscus Cerefolium)
Chervil comes originally from Russia but is now cultivated worldwide. With parsley, chives and tarragon it makes up the famous French herbs "Fine herbs". Its flavor is a little anise but with a sweet touch. Chervil should always be used fresh for cooking as dried it loses its flavor completely. As a seasoning it can be used in sauces, meat and fish in herb butter and quark. If we want to keep the delicate flavor of chervil it should be frozen or even use it to flavor a vinegar.